Vegan pumpkin gratin

Pumpkin is generally very well tolerated by people with histamine intolerance. Today we're making a low-histamine and vegan pumpkin gratin with the classic Hokkaido variety. Super creamy and simply delicious!

This recipe is

• vegan
• Suitable for a low-histamine diet
• Suitable for a low-fructose diet
• gluten-free
• lactose-free

Preparation time

30 minutes

Ingredients for 2 servings

• 1/2 Hokkaido pumpkin
• 1/2 cup coconut cuisine (1)
• 3 slices of vegan cheese (coconut-based) (1)
• thyme
• HistaFood Organic Herb Salt

preparation

• Wash the pumpkin, remove the seeds and cut into wedges.
• Then spread in a casserole dish together with coconut cuisine (1), thyme, organic herb salt and vegan cheese and bake in a preheated oven at 210 degrees for a good 25 minutes.

Our HistaFood tip

Instead of pumpkin, you can also use potatoes or zucchini, for example.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.